Q • The Maple Mascarpone Cheesecake at Vin de Set is light and sooo delicious. It has no crust. — Jinny Poole, Fenton
A • “We make everything from scratch,” says executive chef Matt Buettner of Vin de Set’s approachable French-inspired seasonal bistro menus. The rooftop restaurant attracts regular diners from nearby Lafayette Square and gets good crowds before and after games, especially because the kitchen stays open until 10 on weeknights and midnight on weekends.
People know Vin de Set for casual dress and a great meal, all without breaking the bank. It’s a comfortable, inviting atmosphere, Buettner says. Another draw during warm autumn days and evenings? Vin de Set’s multi-level, open-air rooftop patio with a long, expansive view toward downtown, intimate tables for conversation and convivial café-height counters for groups.
Buettner sources many ingredients locally. He and three fellow chefs from sister restaurants Eleven Eleven Mississippi, PW Pizza and Moulin also tend a quarter-acre garden down the street where, this time of year, he harvests Swiss chard, kale, lettuces and sorrel. There are fruit trees too and new this year, bee hives.
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Vin de Set’s five-ingredient Maple Mascarpone Cheesecakes are made with cream cheese and mascarpone, a soft Italian cheese that lightens the texture. Maple syrup comes from a 200-year-old family farm in Illinois and adds flavor, not sweetness. Buettner bakes and chills the individual cheesecakes overnight in ringmolds. Then, he says smiling, “we put a pile of warm caramel apples on top.” The cheesecakes are rich; best to order one with multiple forks.
Mini cheesecakes are part of Vin de Set’s traditional Sunday brunch buffet where the champagne mimosas are popular, as are the Bloody Mary bar’s seasonal house-infused vodkas.
Vin de Set Rooftop Bar & Bistro
2017 Chouteau Avenue
Special Request is written by Town and Country resident Alanna Kellogg, author of the online recipe column KitchenParade.com and “veggie evangelist” at the food blog about vegetables, A Veggie Venture.
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